Crumbed pork chops with roasted apple & potato wedges – Carey Boucher Erasmus

Juicy crumbed pork chops with apple & potato wedges

Juicy crumbed pork chops with apple & potato wedges

My favourite way to eat pork chops has to be when they are crumbed and fried until crispy and golden. I add lemon zest and fresh thyme to the fresh breadcrumb mixture which just takes it up a notch. By crumbing them I find that the chops retain moisture and you end up with juicy, melt in your mouth chops every time! These are DIVINE with honey and mustard roasted apple and potato wedges. I use Granny Smith apples,  which provide the sweet and tart elements I’m looking for.  The potatoes can be replaced with sweet potatoes too. Serve with fresh lemon wedges and you have a perfect comforting weeknight dinner! Enjoy!

Serves: 4

4 pork loin chops, trimmed
125 ml (1/2c) seasoned flour
1 egg, beaten
500 ml fresh breadcrumbs (from a ciabatta loaf)
3 sprigs of thyme, chopped
Zest of 1 lemon
Salt and pepper
Cooking oil for shallow frying

Potato and apple wedges
4  potatoes or 2 sweet potatoes cut into wedges
30 ml (2 T) Olive oil
Salt and pepper
4 granny smith apples, cored, peeled and cut into wedges
30 ml (2 T) honey
5 ml (1 t) wholegrain mustard

To serve
Flat leaf parsley, roughly chopped
1 lemon, cut into wedges

Preheat the oven to 200 ˚C.
Coat the pork chops in seasoned flour, then dip into the egg and finally coat well with breadcrumbs. Chill in the fridge while preparing the wedges.
For the potato and apple wedges: Place the potatoes in a baking tray, drizzle with olive oil and season. Roast for 20 minutes before tossing through the apple wedges, honey and wholegrain mustard. Roast for a further 20 minutes until golden and crispy.
While the wedges are roasting, heat a pan 2 cm deep in oil. Brown both sides of the chops, drain on paper towel and transfer into a baking tray and roast for +- 12 – 15 minutes max (Place into the oven 15 minutes before wedges are done).

Serve the chops and wedges lemon and parsley.

This recipe was originally posted in Crush, a digital wine and food magazine for which Carey writes a regular monthly article.

Michael’s wine recommendation – click here

Diemersfontein Carpe Diem Viognier Reserve 2013

Diemersfontein Carpe Diem Viognier Reserve 2013

Carey Boucher Erasmus

Carey Boucher Erasmus

Carey Boucher Erasmus is a well known food consultant, food writer, recipe developer, food ambassador and teacher.  Her website http://bitsofcarey.co.za is well worth a visit.

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